Rum base Flashcards
Cable Car
1 1/2 oz. Captain Morgan Spiced Rum 3/4 oz. Marie Brizard Orange Curaçao 1 oz. Lemon Juice 1/2 oz. Simple Syrup Rim the glass with Cinnamon and sugar. Shake all ingredients with ice and strain. Cocktail Glass, Orange Twist
Bartender Comments: A modern day favorite from Tony Abou-Ganim, think of this as a rum-based Sidecar.
Corn ‘n’ Oil
2 oz. Blackstrap Rum (Cruzan) 1/2 oz. Velvet Falernum 1/4 oz.Lime Juice 2-3 dashes Angustora Bitters Build over ice. Lowball Glass, Lime Wedge
Bartender Comments: Blackstrap is the last bit of molasses that cannot be refined further to extract sugar—pretty intense stuff. The rum produced from it is equally potent. Crushed ice is recommended to add some much needed dilution.
Cuba Libre
1 1/2 oz. White Rum
Coca-Cola
Pour rum over ice and fill with cola. Highball Glass, Lime Wedge
Bartender Comments: “Free Cuba” was a rallying cry during the Spanish-American War, much like “remember the Maine.” (But that’s a cocktail for another section…) This simple but enduring combination was created around 1900, yet the Cuba Libre didn’t gain prominence until the waning years of WWII, for a variety of reasons. The history is quite interesting; this drink, not so much (check out the research by Wayne Curtis).
Daiquiri
2 oz. Rum
3/4 oz. Lime Juice
3/4 oz. Simple Syrup
Shake all ingredients with ice and strain. Cocktail Glass, Lime Wedge/Wheel
Bartender Comments: A classic sour. With such a diverse array of rums there are seemingly limitless ways to customize this excellent drink.
Daiquiri Floridita
1.5 oz. White Rum 1 tsp. White Sugar Juice of 1/2 Lime 5 dashes Maraschino Liqueur Mix with ice and blend. Cocktail Glass
Bartender Comments: Unless you are posting up at the Floridita Bar, don’t bother with this one.
Dark ‘n’ Stormy
2 oz. Gosling’s Black Seal Rum
1/2 oz. Lime Juice (optional)
Ginger Beer
Build ingredients over ice. Highball Glass, Lime Wedge
Bartender Comments: Easy to make and equally easy to drink. While i’m not too picky, there are some who insist that the rum be floated on top of the ginger beer.
El Presidente
1.5 oz. Rum 3/4 oz. Dry Vermouth 1/2 oz. Curaçao Liqueur 1 barspoon Grenadine Stir with ice and strain. Cocktail Glass, Orange Peel
Bartender Comments: I like this drink a lot. A rum base provides rich depth, the vermouth a spicy mid-palate, and the curaçao/grenadine combo provides warm fruit notes. Without bitters, this can’t be called a strict cocktail, but it is old-fashioned in style. The orange peel is classic, but I prefer a lemon peel for added brightness.
Fog Cutter
2 oz. White Rum 1 oz. Brandy 1/2 oz. Gin 2 oz. Lemon Juice 1 oz. Orange Juice 1/2 oz. Orgeat Syrup 1/2 oz. Cream Sherry Shake ingredients with ice and strain. Float Cream Sherry on top of the drink. Tiki Mug or Highball Glass, Mint Sprig
Bartender Comments: A Trader Vic classic, this is sometimes thought of as a tiki-style long island iced tea. “Fog Cutter, hell, after two of these, you won’t even see the stuff!”
Hemingway Daiquiri
2 oz. White Rum 3/4 oz. Lime Juice 1/2 oz. Grapefruit Juice 1/2 oz. Maraschino Liqueur 1/4 oz. Simple Syrup Shake all ingredients with ice and strain. Cocktail Glass, Lime Wedge/Wheel
Bartender Comments: I can already hear you wine nerds: “Oh, that’s too sweet! Besides, Hemingway was a diabetic; he didn’t use sugar!” Fine, make it however you want; that’s how this drink came into being—personal customization.
Hurricane
4 oz. Dark Jamaican Rum
2 oz. Lemon Juice
2 oz. Passion Fruit Syrup
Shake with ice and pour without straining. Hurricane Glass, Lemon Wheel
Bartender Comments: This recipe is courtesy of Beachbum Berry Remixed. Created at Pat O’Brien’s in New Orleans, the current version is, perhaps, better avoided. As The Bum writes, “these days its Hurricane is made from a noxious cherry-flavored bottle mix. Go for the lovely patio garden, but order a beer.”
Mai Tai
1 oz. Dark Jamaican Rum 1 oz. Amber Martinique Rum 1 oz. Lime Juice 1/2 oz. Curaçao Liqueur 1/4 oz. Orgeat Syrup 1/4 oz. Rock Candy Syrup Shake with crushed ice and pour without straining. Old Fashioned Glass, Spent Half Lime (Submerged), Mint Sprig
Bartender Comments: Here it is, the one and only. Be sure not to confuse this ultimate tiki classic with whatever it is that they serve in Hawaii and other tropical escapes. The two-rum combo is meant to replicate a rum which is no longer available. I like to use a Smith and Cross navy-strength Jamaican rum.
Mary Pickford
1.5 oz. White Rum
1.5 oz. Unsweetened Pineapple Juice
1/2 oz. Maraschino Liqueur
1/4 oz. Grenadine
Shake all ingredients with ice and strain. Cocktail Glass, Cherry
Bartender Comments: Named after a silent film star, this was allegedly created in honor of the actress while she was filming in Cuba. Fresh pineapple juice is imperative to the success of this cocktail. While this can certainly be made in a drier style by reducing the liqueur and grenadine, I prefer to add lime juice to firm up this drink. Try adding 1/4 oz. of lime juice and adjust from there.
Mojito
1.5 oz. White Rum 3/4 oz. Lime Juice 2 tsp. Sugar 8-10 Mint Leaves Soda Water Muddle mint, lime and sugar, add ice and rum, and top with soda. Highball Glass, Mint Sprig
Bartender Comments: There are a few things to keep in mind regarding the Mojito. First, try to stifle your anger when someone orders one; after all, they are damn good when made well. Second, be nice to the mint. It doesn’t require too much effort to extract the aroma and flavor from the leaves—muddling until the sugar is dissolved is sufficient, there’s no need to work those poor little leaves into a paste. Try swapping the soda water for bubbly: it’s delicious on its own and makes a great brunch-time companion.
Queen’s Park Swizzle
3 oz. Rum (preferably Demerara, e.g. Lemon Hart)
1/2 oz. Lime Juice
1/2 oz. Simple Syrup
8-10 Mint Leaves
3-4 dashes Angostura Bitters
Swizzle. (see below) HIghball Glass, Mint Sprig
Bartender Comments: It’s rare for a bar to own a bona fide swizzle stick. Luckily, a barspoon works just fine. Place all of the ingredients in the glass, and add a scoopful of crushed ice. Place the barspoon in the mixture and grasp the length of the spoon between your palms, twisting briskly. Remove the spoon and top with more crushed ice. Add the garnish, a straw, and remember to drink slowly.
Piña Colada
1 oz. White Rum
1 oz. Cream of Coconut
3 oz. Pineapple Juice
Shake all ingredients with crushed ice or blend until smooth. Hurricane Glass, Pineapple Wedge and Cherry
Bartender Comments: I plead the 5th.
